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Casa Vega albóndigas soup

Recipe by:Christina Vega Fowler
Casa Vega, Sherman Oaks


  • Meatballs
    1 lb. ground beef
    1/2 cup chopped onion
    1/4 cup chopped green onion
    1 egg
    1 tsp. black pepper
    1 tsp. garlic powder
    4 tbsp. long-grain rice
  • Soup
    6 cups water
    3/4 cup tomato salsa
    1 1/2 tsp. chicken base
    1 tsp. garlic powder
    1 tsp. salt
    1 tsp. cumin
    1/2 tsp. white pepper
    1/2 tsp. oregano


For meatballs: Combine ingredients in a large bowl and mix together with your hands. To form meatballs, take 1 tbsp. of the meat and roll into balls, adding flour to hands if needed to prevent sticking.

For soup: Add ingredients to a deep pot. Bring to a boil, then add meatballs. Return to a boil after all meatballs have been added and boil for an additional 5 minutes. Serve in a cup or bowl.

Serves 4

Califonia Bountiful